Pumpkin Cupcakes

Pumpkin Cupcakes paired with Mexican Chocolate Stout

So there’s this amazing website called “Ming Makes Cupcakes” and it has the most killer cupcake recipes in the world. You can find it here: http://mingmakescupcakes.yolasite.com/  I cannot claim this as my original recipe but I put my own spin on it to take it to the next level. These pumpkin cupcakes are literally a dream come true. One time I  made them for the family I nanny for and they went completely bonkers. The next time I brought some over, my boss rushed in the door after work and said, “Where are the cupcakes? I’ve been thinking about them all day!” This same sort of addiction may happen to you if you try this recipe out.

Pumpkin Cupcakes


1 cup flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

pinch nutmeg

pinch of cloves

1 cup white sugar

2 eggs

½ cup vegetable oil

1 cup pumpkin

Pumpkin Cupcakes


5 oz. room temp. cream cheese

½ stick room temp. butter

2 – 2 ½ cups confectioner’s sugar

½ tsp vanilla

¼- ½ tsp cinnamon

1/8 tsp nutmeg

pinch of allspice



Preheat oven to 350°F. Take out the frosting ingredients and set them on the counter. This way, they will reach room temperature by the time you need to make the frosting. In a big bowl, mix sugar and eggs. Add oil and mix at medium speed until well combined, which should take 1-2 minutes. If you have a stand-up mixer, let this run while you put together the flour mixture. In a separate bowl, mix together flour, baking soda, cinnamon, salt, nutmeg, and cloves. You want to combine the dry ingredients in a separate bowl is because you want them to be well dispersed. This will ensure the cupcakes bake evenly. Slowly add the dry mixture to the wet mix until well blended. Next, add the pumpkin.

Pumpkin Cupcakes

Once everything is put together, fill the cupcake holders about ¼ inch from the top.

Pumpkin Cupcakes

Cook 20 minutes and test with a toothpick. If not clean, cook for 3 more minutes and repeat. These cupcakes are best when moist so try not to overcook!


When the cupcakes are finished, set them out to cool.

Pumpkin Cupcakes

As soon as the cream cheese and butter have reached room temp, its time to make the frosting. This is the best and most delicious part because it involves lots of taste testing. The standard cream cheese frosting uses 4 oz of cream cheese, but I chose 5 oz because I prefer a creamier frosting that’s less sweet. Mix together the cream cheese, butter, vanilla, and 2 cups of confectioner’s sugar. Taste here to test for sweetness. If you want more sugar, go ahead and add more until you find the perfect amount for you. I wrote out measurements for the spices, but when I do it, I just shake each of them in until I find the perfect combination. Once everything tastes the way you want, frost the cupcakes.

*Tip: Fill a Ziploc bag with the icing and cut off the tip to create an easy piping bag. This will leave your cupcakes looking super professional.  You can also do this with the batter into the cupcake tray to cut down on the mess.

Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

Beer Pairing: (Mexican Chocolate Stout, Copper Kettle Brewing Company)

The Mexican Chocolate Stout by Copper Kettle is quite the flavorful brew and also has the coolest looking bottle. I personally would not drink this by itself but it worked perfectly with the cupcakes and I think it is a great dessert beer. At 7% ABV, its definitely a good choice to help you wind down at the end of the day. This stout has clear chocolate flavors and a spicy aftertaste. Why I think these two things work so well together is because the spiciness is cut by the sweetness of the cupcakes. Also, the different types of spices blend well to leave your taste buds satisfied. The way I would serve this would be to pour a small glass with each cupcake and enjoy!

Pumpkin Cupcakes

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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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